Prep Time: 20 mins Total Time: 60 mins Serves: 12 muffins
Ingredients: Resource from Chef Maxine Knight
1 ½ cups zucchini, grated
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup non-dairy beverage
1 tablespoon vinegar
1 flax egg (Mix 1 tbsp of ground flax with 3 tbsps of water)
3 tablespoons vegan butter or coconut oil
1 cup nutritional yeast
1.5 cups leeks, finely diced and lightly cooked in the melted butter (can use ½ cup green onions , chopped finely. (You won't need to saute the green onions in vegan butter, can add green onions and melted butter directly to batter)
Preparation:
Preheat the oven to 350 F. Brush a muffin tin with oil or use muffin liners (or an 8 ½ x 4 ½ loaf pan) Set aside.
Grate the zucchini, and sprinkle with a pinch of salt. Let sit for 10 minutes for the moisture to be released. After the 10 minutes, wrap the zucchini in a tea towel and squeeze to remove the water.
In a small pot over low heat, melt the vegan butter. Add the leeks and let it gently cook together for 5 minutes until the leeks are soft. Let cool. NOTE: Skip this step if using green onions.
Meanwhile, in a medium sized bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a small bowl, add the milk and vinegar. Let stand for 5 minutes to curdle. Add the flax egg and beat together with a fork. Add cooled leeks or green onions with vegan butter.
Add wet ingredients to dry ingredients. Mix until just combined. Stir in the nutritional yeast and grated zucchini.
Scoop the batter into muffin cups and bake for 35-40 minutes.